Orange Chiffon Cake With Orange Glaze - cooking recipe

Ingredients
    2 cups flour
    1 1/2 cups sugar
    1 tablespoon baking powder
    1 teaspoon salt
    1/2 cup canola oil
    7 egg yolks
    1/2 cup fresh orange juice
    1/4 cup water
    2 tablespoons grated orange zest
    2 teaspoons vanilla
    7 egg whites, room temperature
    1/2 teaspoon cream of tartar
    ORANGE GLAZE
    2 tablespoons butter, room temperature
    1 pinch salt
    1 orange, zest of, grated
    1/4 teaspoon orange extract (optional)
    3 cups icing sugar
    1 -2 drop orange food coloring (optional)
Preparation
    Preheat oven to 325\u00b0.
    Prepare an ungreased 10-inch tube pan.
    In a large bowl blend together the flour with sugar, baking powder and salt.
    Add in oil egg yolks, orange juice, water, orange zest and vanilla; beat using an electric mixer until smooth and no sugar granules remain (about 5 minutes).
    In a large bowl beat room temperature egg whites until frothy then add in cream of tartar, continue beating until very stiff.
    Using a spatula gently fold in the egg whites into the flour/sugar mixture.
    Pour the batter into tube pan.
    Bake for about 50-60 minutes or until cake tests done.
    Invert the pan and allow cake to cool completely (I use a en empty beer bottle for this).
    Run a knife around the inside of the pan to release the cake and invert onto a serving plate.
    To make the glaze; in a bowl whisk together all ingredients until smooth. Drizzle over the cooled cake.

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